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NEW FEED PROTEIN SOURCES
Products from fermentation
‐yeast‐
Philippe Tacon
Phileo Lesaffre Animal Care
For Cofalec
October 09th, 2015
History shows search for food self‐sufficiency
• Max Delbrück, 1910, work on surplus brewer’s yeast as a feeding supplement for animals.
• WW1: Germany can replace 50% of its imported protein sources by Yeast (aerobic fermentation)
• WW2: plans in Germany to produce 100 000 T/y to incorporate in army and civilian diets (only 15 000
produced) – In UK distinction between food yeast (bakers’ yeast)/fodder yeast (Brewer‘s yeast).
• During Cold war, the need to be self sufficient in proteins incited both the US and Soviet Union to develop
yeast production as both food and fodder, around 250 000T produced in the mid 60’s. Plans to produce
900 000T/y in the Soviet Union.
• In the 80’s, improvements in plant and crop production, lowered the interest for yeast.
• In the 90’s , the end of cold war and the GATT agreement, did not push the price of agricultural crops, so
costs of yeast as food source was less interesting.
Source: Ugalde and Castrillo 2002
Now: Production of single cell proteins
has a renewed interest
© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec
What are Single Cell Proteins (SCP)?
• Edible unicellular microorganisms.
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Single Cell Protein,
the ideal and cost‐effective protein…
… But accident can happen with low quality grade products…
SCP like bacteria can produce
also toxins.
Example: B. cereus, toyoi
Toyocerin.
What about regulation?
Use of SPC already enclosed in feed regulation
COMMISSION REGULATION (EU) No 68/2013 of 16 January 2013
on the Catalogue of feed materials
(1) The use of this Catalogue by the feed business operators shall be voluntary. However, the
name of a feed material listed in Part C may be used only for a feed material complying with the
requirements of the entry concerned.
(4) In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005 of
the European Parliament and of the Council ( 1 ), feed materials shall be free from chemical
impurities resulting from their manufacturing process and from processing aids
12. Fermentation (by‐)products from micro‐organisms
• Bacteria, yeasts, fungi, by‐products from fermentation.
• A large number of yeast species listed
The QPS status helps evaluating the risk
The Qualified Presumption of Safety (QPS)
is a common risk assessment approach for use within EFSA.
QPS is NOT an EFSA approval of safety
QPS is NOT a regulatory status
Currently, the QPS approach is used for microorganisms
of the broad categories listed below:
• Gram‐Positive Non‐Sporulating Bacteria
• Bacillus
• Gram‐Negative Bacteria
• Yeasts
• Virus (plant viruses and insect viruses)
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Here also a large number of yeasts are QPS
HOWEVER, by‐products from fermentation may be subject to restrictions
in accordance with the GM feed and food legislation (R1929/2003)
if the fermentation process involves GMMOs.
What does it mean for producers?
The operator is responsible for the safety of its products
and should put in place a risk analysis and controls. (R 186/2005)
Yeast (Saccharomyces cerevisiae), as primary production,
belongs to the feed/food industry,
and yeast producers are well aware of the risks.
They then have put in place appropriate controls to evaluate the risks
Controlled bacterial protein production
Spirulina (cyanobacterium).
The aim is to produce bacterial as a protein source using waste .
Some projects in development
Nutrisync: aerobic wastewater treatment process to augment protein production by
the heterotrophic bacteria responsible for wastewater treatment.
Unibio: using U‐Loop fermentation technology to convert Methylococcus Capsulatus
a naturally occurring methane eating bacterium into UniProtein®, a highly
concentrated protein.
FeedKind™: is a premium fish feed ingredient produced from naturally occurring
microbes found in soil. Using a natural fermentation process similar to making yeast.
• 2 last ones aim at the fish meal market.
• Projects are at small scale development.
• Commercialization not scheduled before 2018.
• Needs to be GRAS/QPS
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Use of yeast
in animal feed
Yeast: a living Treasure
Yeast is a fragile, delicate organism: We do not manufacture yeast. We grow it.
• Yeast is a living microorganism. This microscopic fungus is no larger than 6 to 8
thousandths of a millimeter in size, yet has exceptional fermentation
characteristics
• In the presence of air and nutrients introduced into the fermenter, yeast
multiplies (yeast propagation).
Diagram of a yeast cell
• In the bread‐making process, in the absence of air, it produces gas and aromas.
Not only one yeast but yeasts
A large variety of species
Some particular species in food/feed industries
Saccharomyces cerevisiae
• Baker’s, brewer’s yeast
• Can be grown on molasses (corn, beetroot, sugar cane)
Candida utilis
• Torula yeast
• Can be grown on wood liquor, paper industry by‐products
Kluyveromyces marxianus/lactis
• Dairy yeast
• Can be grown on whey by‐products
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Huge diversity of marketed yeast derived products
Feed Yeast
Main products:
By‐products
PRIMARY YEASTS culture
Spent Inactivated
Brewer’s mineral
yeast yeast
Source BCC yeast
Philippe Tacon for Cofalec
Health through nutrition with live yeast and fractions
Probiotic yeast
• Microflora modification
• Rumen stabilization
• Pathogen exclusion
Feed additives
• Immune stimulant (Beta glucans –mannans)
• Palatability enhancer (AA‐ nucleotides)
• Improvement of gut health (Nucleotides)
• Mineral yeast
Primary dried yeast: a very controlled process
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Spent Yeast –Brewery Origin
Selling:
• To farmers
Selling
• To feed companies
• To flavouring companies
• To pharmaceutical companies
Recycling:
• Brewers usually recycle yeast 4‐8
Yeast Recycling/ times before inactivation
Brewers Fermentation
Repitching
• Industrial brewers have RNA extract
product line to extract RNA before
giving away or selling spent yeast
Giving away:
Giving away • To farmers
• Dumped into sewer line or landfill
• Pay farmers to take spent grains
Spent yeast – Bioethanol origin
Yeast
DDGS
Bioethanol 1/3 Selling:
Treatment Selling
production • To feed company
Grain
Distillers grains, corn gluten feed or corn
gluten meal: residual proteins from the
grain used, minerals, undigested
carbohydrates and yeast cells
Dry vinasse: minerals, some residual
Asia fibers and yeast cells (14% CP)
Yeast
Bioethanol Selling:
Treatment Selling
production • To feed company
Sugar
DDGS and spent yeast can contain antibiotics, mycotoxins
Food/feed safety issue: The Food Modernization Act?
Yeast a good protein source
• Nutritional composition of yeast
Vitamin Typical content Units
B1 Thiamin 2 ‐ 15 mg/100 g
B2 Riboflavin 2 ‐ 8 mg/100 g
B6 Pyridoxin 0.5 ‐ 6 mg/100 g
B8 Biotin 0.05 ‐ 0.25 mg/100 g
B9 Folic acid 1 ‐ 4 mg/100 g
PP Nicotinic acid 10 ‐ 60 mg/100 g
Nucleic acids: 8‐10%
Composition varies according to:
• Strain/substrate
• Process, autolysis, separation
Process must be optimized
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Very close in AA composition to fish & soy bean meals
High digestibility of yeast in animals
Nutritional parameters in rats, from Rivière 1977
Organism Digestibility% Biological value% Protein efficiency
S. cerevisiae 81 59 ‐‐
C. utilis 85‐88 32‐48 0.9
C. Utilis + 0,5% DL met 90 90 2.3
Lysine (lys) 84%
Methionine (met) 91%
Apparent digestibility in salmon Overland et al 2013
Amino Acid Fish meal Candida Kluyveromyces Saccharomyces
Given facts
• High nucleic acid content
limits the dose incorporated
because of Uric acid deposition
• Risk of acidosis
• Supplementation with sulfur AA
Incorporation rates must be optimized
through nutrition studies according to species needs.
Need to work with standardized products
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What is yeast future
as an alternative
protein source?
Spent yeast, a dynamic and promising market…
Animals species: Poultry, Swine, Cattle Largest market: Asia and North America
*depending on market studies (Market and Markets 2014)
…But a standard and safe product has a price.
Market will require
guaranteed safe
products
Controlled
production
Primary yeast
Optimize Develop high value
culture
production costs products
(fermentation)
High costs/protein source
on the market
Cost of production highly dependent
of cost of substrate (molasses)
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Yeast can help build better food
Brings health added
Healthy functional
ingredients
• Fair Trade
• Societal
improvement
New
Ethical feed Safe
protein
• Disease/Hazard Free
• Preserves fish stock, soil • Avoidance of chemical derivatives
availability • Use of safer or no solvents
• Renewable feed stock Green
• Minimal by‐products
(all reused)
• Energy efficient
Yeast a promising protein source
A Sustainable High Quality Protein
• Good protein content; AA balance, digestibility
• Possible use as a supplement in SDPP, fish meal,
replacement strategies
• Ethical production
Yeast is not yeast
• Safety guaranteed with Primary yeast culture
High capacity production
• An experienced industry
• Improvement of cost effectiveness.
Thank you for
your attention
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10/12/2015
Source : Marine Harvest
Philippe Tacon for Cofalec
Source : Marine Harvest
Philippe Tacon for Cofalec
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